Muktuk Sashimi with Ponzu Sauce

Ingredients

In the original Inuit cuisine, muktuk is typically consumed in its raw form, often without any additional seasoning. However, in this adapted Japanese version, the muktuk is transformed into sashimi, thinly sliced and served raw, and paired with a ponzu sauce. The use of ponzu sauce adds a citrusy and umami flavor profile, which is not traditionally found in Inuit cuisine. We alse have the original recipe for Muktuk, so you can check it out.

• 200g (7 oz) muktuk, thinly sliced 200g (7 oz) muktuk, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon mirin (Japanese sweet rice wine) 1 tablespoon mirin (Japanese sweet rice wine)
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon honey 1 teaspoon honey
• 1 tablespoon finely chopped scallions (green onions) 1 tablespoon finely chopped scallions (green onions)
• Fresh herbs and citrus zest for garnish Fresh herbs and citrus zest for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 16g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, whisk together soy sauce, lemon juice, rice vinegar, mirin, grated ginger, and honey to make the ponzu sauce.
2. 2.
   Arrange the thinly sliced muktuk on a serving plate.
3. 3.
   Drizzle the ponzu sauce over the muktuk slices.
4. 4.
   Sprinkle finely chopped scallions over the top.
5. 5.
   Garnish with fresh herbs and citrus zest.
6. 6.
   Serve immediately and enjoy the delicate flavors of Muktuk Sashimi with Ponzu Sauce.

Treat your ingredients with care...

• Muktuk — Ensure that the muktuk is sourced from a reputable supplier and is of high quality. It should be fresh, odorless, and properly handled to ensure food safety. If muktuk is not available, you can substitute it with fresh, high-quality sashimi-grade fish like tuna or salmon.

Tips & Tricks

• For an extra kick of flavor, add a small amount of wasabi to the ponzu sauce.
• Serve the muktuk sashimi on a bed of fresh greens or thinly sliced cucumbers for added freshness and crunch.
• Adjust the amount of lemon juice and honey in the ponzu sauce according to your taste preferences.
• To enhance the presentation, use a variety of fresh herbs such as cilantro, shiso leaves, or microgreens for garnish.
• Serve the dish with a side of steamed rice or sushi rice to balance the flavors.

Serving advice

Serve the Muktuk Sashimi with Ponzu Sauce as an appetizer or part of a Japanese-inspired seafood platter. Arrange the slices on individual plates or a large platter, allowing guests to help themselves. Provide chopsticks and small dipping bowls for the ponzu sauce.

Presentation advice

Create an elegant presentation by arranging the muktuk slices in a circular pattern on the plate. Drizzle the ponzu sauce in a decorative manner, and sprinkle the finely chopped scallions over the top. Garnish with fresh herbs and citrus zest for a pop of color.